This module is part of an integral training consisting of seven modules and is dedicated to learning the fundamentals of French cooking reserved for beginners.
This module aims at learning the techniques of preparation of meats & poulrty.
Tarragon chicken - Braised beef chuck « à la Bourguignonne » - Veal kidney with mustard - Veal “blanquette” - Beef tenderloin with peppercorn sauce - Lamb navarin - Duckling, bigarade sauce - Viennese - Style veal cutlets
Each module is taught over the course of two consecutive 7 hour days. The start date is indicated below.
